Rice Soup
Ingredients
Directions
Prepare the rice
Wash the rice in three waters.
Scald the rice in ½ pint of water, stirring carefully.
Let the rice cool and then drain it.
Cook and serve
Add the rice to 1 quart of boiling soup, stirring to mix well.
Leave the saucepan three-quarters covered for 25 minutes to allow the rice to swell.
Skim the soup and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carolina rice
- Swells during simmering, thickening the soup and giving it body.
The step that matters
Scalding the rice. Scalding partly softens the starch-coated grains before they go into the soup, so they swell evenly rather than clumping or staying hard. Stirring carefully keeps the grains from breaking apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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